Crawfish Remoulade Deviled Eggs
What a delicious way to devour deviled eggs! Ralph's on the Park in New Orleans shared this irresistible recipe for crawfish deviled eggs crowned in caviar!
Ingredients
- 1 dozen eggs
- 3/4 lb crawfish tails
- 3 tablespoons remoulade sauce
- 1 tablespoon sour cream
- 2 tablespoons chives thinly sliced
- 1 teaspoon Sriracha
- 1/4 teaspoon salt plus 1 pinch for the egg boil
- 1 pinch Black Pepper
- 2 tablespoons Petrossian caviar
Instructions
- Place eggs in a sauce pot and cover with cold water. Add a pinch of salt. Cook eggs over high heat. As soon as the water boils, remove from the heat, and cover the pot. Let the eggs sit for 12 minutes, then add ice to chill the eggs.
- Peel eggs and bisect, separating the tops from the bottoms. Remove the yolks and place in a mixing bowl.
- Take 24 whole crawfish tails and set aside. Rough chop the remaining tails. Add the chopped tails to the yolks. Add the remaining ingredients, except for the caviar, to the bowl. Stir to combine.
- Fill each egg white half with the crawfish mixture. Each white should hold about 1 tablespoon of mix.
- Top each deviled egg with a whole crawfish tail and a 1/4 teaspoon of caviar.
Notes
Recipe and Image courtesy of Ralph's on the Park.
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